Phoolkobi Bhaji
Tender cauliflower florets cooked with onions, tomatoes, and warm spices until perfectly soft. This everyday Maharashtrian-style dry sabzi comes together in under 30 minutes and pairs beautifully with roti or dal rice for a comforting weeknight meal.
For 4 servings
- prep
Prep the cauliflower.
Wash the cauliflower and cut into medium florets. Discard the thick central stem. Pat dry with a clean kitchen towel.
- temper · ~2 min
Make the tempering.
1.Heat oil in a wide kadhai or pan over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds and curry leaves, stir for 10 sec until fragrant.4.Drop in slit green chilies and sauté briefly. - saute · ~8 min
Sauté the onions and aromatics.
1.Add chopped onion and cook until translucent (3-4 min).2.Add ginger-garlic paste and sauté until the raw smell disappears (1 min).3.Add chopped tomato and cook until soft and mushy (2-3 min).TIPDon't rush the onion — let it soften fully before adding the tomato for the best texture. - saute · ~1 min
Bloom the spice powders.
Lower the heat. Add turmeric powder, red chili powder, and coriander powder. Stir continuously for 30 seconds to bloom the spices without burning them.
- saute · ~15 min
Add cauliflower and cook.
1.Add the cauliflower florets and salt. Mix well so every floret is coated with the masala.2.Add 2 tablespoons of water, cover with a lid, and cook on low heat for 12-15 minutes.3.Stir once halfway through to ensure even cooking.TIPKeep the heat low — the cauliflower releases its own moisture and steams gently inside the covered pan. - saute · ~2 min
Finish and garnish.
1.Remove the lid. Increase heat to medium and stir-fry for 2 minutes to evaporate any excess moisture.2.Sprinkle garam masala and mix gently.3.Turn off the heat and garnish with chopped coriander leaves. - serve
Serve hot with roti or dal rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat cauliflower dry before cooking to avoid excess moisture and ensure proper browning.
- 2Cut florets into uniform medium pieces so they cook evenly in the same time.
- 3Let the mustard seeds fully splutter before adding other tempering ingredients for maximum aroma.
- 4Cook the onion until truly translucent — this builds the sweet base of the bhaji.
- 5Bloom the spice powders on low heat for 30 seconds to deepen flavor without burning.
- 6Resist the urge to stir too often once the cauliflower is covered; it needs steam to cook tender.
- 7If the cauliflower releases too much water, remove the lid for the last few minutes to dry it out.
Adapt it for your goals.
High-protein
Add 1/2 cup of boiled chickpeas or paneer cubes along with the cauliflower for a more filling, protein-rich version.
veganVegan
This recipe is already vegan — just ensure your garam masala and other spice powders are free of any animal-derived additives (they typically are).
low oilLow-oil
Reduce oil to 1 tablespoon and use a non-stick pan. Add a splash of water when sautéing onions to prevent sticking, and use the same water splash for cooking.
jainJain
Skip the onion and garlic; replace with 1/2 teaspoon asafoetida (hing) added at the tempering stage, and increase the tomato to 1.5 medium tomatoes for bulk.
Why this is on our healthy list.
Rich in Vitamin C
Cauliflower is a good source of immune-supporting vitamin C, which is well-preserved by the short steam-cooking method used here.
High in Fiber
This bhaji provides dietary fiber from cauliflower, onions, and tomatoes, supporting healthy digestion and satiety.
Low in Calories
With cauliflower as the main ingredient and a modest amount of oil, this dish is naturally low in calories while being very flavorful.
Contains Antioxidants
Turmeric and curry leaves supply curcumin and other antioxidants that help fight inflammation and oxidative stress.
Frequently asked questions
Overcooking is the likely culprit. Stick to 12-15 minutes covered on low heat, and don't add more water than the recipe calls for.
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